Elevate your lunch with this protein-packed Biltong and Egg Salad recipe, putting the ultimate South African twist on a classic favourite.
The yolk-infused dressing adds a velvety depth you won’t find in a standard bottled sauce.
Ingredients
- 4 eggs
- 125 ml (½ cup) creamy salad dressing
- 750 ml (3 cups) shredded ice berg lettuce
- 2 handfuls cherry tomatoes, halved
- ½ cucumber, chopped
- 100 g biltong, thinly sliced
- Salt and pepper
Eggs are one of the easiest ways to boost the nutritional value of everyday meals, including something as simple as a salad. Each egg provides an impressive 7g of protein. They are also a source of healthy fats and a variety of vitamins and minerals that work together to support muscle growth, bone health, brain function and immunity.
Method
- Bring a small saucepan, ¾ full of water, to a boil. Reduce the heat to low, add the eggs and simmer for 10 minutes, for hard boiled. Cool under cold running water. When cool enough to handle, peel and cut in half.
- Blitz 2 of the egg yolk halves with the dressing until smooth. Place the lettuce, tomatoes, cucumber, eggs and biltong on a platter. Season with salt and pepper. Serve with the dressing.
Recipe and images supplied by The South African Poultry Association. Like EGGcellentFood on Facebook and follow eggcellentfoodsa on Instagram. For further information and recipes visit www.sapoultry.co.za
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.